JACK OWEN OTIENO

Grillardin and Butcher

Professional Grillardin & Butcher with strong expertise in grilling premium meats, meat cutting, deboning, trimming, and portioning. Skilled in preparing high-quality grilled dishes, maintaining food safety and HACCP standards, and ensuring excellent presentation and consistency. A reliable team player with strong knife skills, attention to detail, and the ability to work efficiently in fast-paced hotel, restaurant, and resort kitchens while delivering exceptional guest satisfaction.

[email protected] +254759288275 Diani, Ukunda Kenya
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Languages
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Skills
Work Experience
Grillardin & Butcher
PRIDEINN HOTELS
May 2025 — PresentCurrent
  • Prepared and grilled premium cuts of beef, lamb, poultry, and seafood to the required level of doneness.
  • Cut, trimmed, deboned, and portioned meat according to kitchen specifications and quality standards.
  • Maintain HACCP and hygiene compliance
  • Selected and prepared premium cuts including Ribeye, Sirloin, Tenderloin, T-Bone, Striploin, and Tomahawk.
  • Managed portion control and reduced food waste while maintaining cost-effective kitchen operations.
  • Maintained a clean, organized, and fully stocked grill and butcher station to support efficient kitchen operations.
Commis Butcher
DIANI REEF BEACH RESORT AND SPA
Feb 2021 — Apr 2025
  • Assisted senior butchers in cutting, trimming, deboning, and portioning meat according to company standards.
  • Prepare ingredients and organize workstations before service
  • Prepared beef, lamb, poultry, and seafood for kitchen production and service.
  • Maintained the quality, freshness, and appearance of meat products before processing.
  • Received, inspected, and stored meat deliveries while ensuring proper stock rotation.
  • Operated butcher knives, meat saws, grinders, and other cutting equipment safely.
1st Commis Chef
DIANI REEF BEACH RESORT AND SPA
Jan 2018 — Jan 2021
  • Support mise en place for different kitchen sections
  • Assist during banquets and large-scale events
  • Operated kitchen equipment safely and efficiently in accordance with safety procedures.
  • Monitored food quality and ensured proper storage using FIFO stock rotation.
  • Maintained HACCP food safety, hygiene, and sanitation standards at all times.
Skills
Food PreparationMise en PlacePortion ControlRecipe AdherenceKitchen HygieneHACCP ComplianceStock RotationKitchen Equipment SafetyTeamworkStress ManagementBasic Food Preparation & Cooking TechniquesMise en Place PreparationFollowing Standardized RecipesPortion Control & Plate PresentationKitchen Organization & CleanlinessFood Safety & HACCP ComplianceStock Rotation (FIFO)Safe Use of Kitchen EquipmentTeamwork & CommunicationAbility to Work Under Pressure
Education
Certificate in Food & Beverage / Food Production
Zuri Global Training Workshop
2020
Certificate of Attendance HACCP
CAPYEI Institute
2018
Kenya Certificate of Secondary Education
Mghalu High School
2011
Languages
English
Fluent
Kiswahili
Fluent
ACHIEVEMENTS
Maintained consistent food quality during high-volume service periods.
Recognized by senior chefs for reliability, punctuality, and teamwork.
Contributed to reduced food waste through proper portion control and stock rotation.
Maintained 100% compliance with HACCP and kitchen hygiene standards.
Supported successful buffet and à la carte services serving up to 200 covers.
References available upon request.
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